Gluten-free. Dairy-Free. Delicious!
Ingredients:
| chickpea flour | 3/4 – 1 cup |
| Salt | 1/2 tsp |
| Water | 1 cup |
| Cumin | 1/2 tsp |
| Avocado or Coconut oil | 1 tablespoon |
| Avocado | 1 |
| lemon juice | 1 tsp |
| Mustard | 1/3 tsp |
| Coriander | 1/4 tsp |
| Pepper mix | 1/4 tsp |
| Salt | 1/4 tsp |
Cooking time: 30 minutes
These wraps should ideally be served with a fatty filling – avocado or canned cod liver or sardines with boiled eggs or mozzarella cheese with spices and herbs. Fry over medium heat like regular pancakes. It is better to use a small pan.
Directions:
- Combine pre-sifted chickpea flour with 1/2 tsp. salt and warm water. Mix well.
- Place in refrigerator for 2-8 hours.
- Next, add 1 tbsp. avocado oil and 1/2 tsp. ground cumin.
- Grease the pan with oil.
- Fry in the same way as regular pancakes, stirring the liquid dough from time to time.
- For filling. Mash 1 medium ripe avocado with a fork. Add 1 tsp. lemon juice, 1-2 tsp. olive oil, 1/3 tsp. mustard, 1/4 tsp. coriander, 1/4 tsp pepper mixture,, and 1/4 tsp. salt. Mix.
- You can use different fillings for these wraps. Be creative!